This ground beef salsa rice brings together bold Tex‑Mex flavors in a single, easy skillet meal. It’s a simple, satisfying dinner you can make on busy weeknights — savory seasoned beef, rice cooked right in a flavorful salsa base, finished with melted cheese and your favorite toppings.
At our house we love Mexican flavors and quick, minimal‑fuss dinners. This recipe combines both: ground beef browned with taco seasoning, then simmered with salsa, broth and rice until everything is tender and infused with flavor. It’s a great weeknight option and a crowd‑pleaser even for picky eaters.
You can think of it as a cheesy ground beef Spanish rice or a taco rice skillet — however you name it, the combination of salsa, seasoned beef and melted cheese is irresistible. If you enjoy this, try other similar one‑pan meals for variety.
Ingredient notes
This is an overview. Scroll to the recipe card below for exact amounts and printable directions.
Ground beef – Lean ground beef works well to reduce excess grease. Ground turkey or chicken are good alternatives.
Taco seasoning – A store packet keeps things quick, or use a homemade taco seasoning blend if you prefer.
Onion and garlic – Yellow onion and fresh garlic add classic savory depth.
Corn – Frozen corn is convenient; fresh or canned corn also work.
Salsa – A jar of chunky salsa speeds the recipe. Choose a salsa you enjoy since it contributes significant flavor; Rotel or canned diced tomatoes can be substituted in a pinch.
Beef broth – Low‑sodium broth is best, especially if using packaged taco seasoning. Chicken broth can be used for a lighter flavor.
Rice – Uncooked long‑grain white rice is used in the method. Brown rice will require a longer simmer time or can be cooked separately and stirred in at the end.
Cheese – Cheddar, Monterey Jack or a Mexican blend melt nicely.
Optional toppings – Sour cream, sliced green onions, chopped cilantro, jalapeños, pico de gallo, sliced black olives, avocado or guacamole, and corn chips (Fritos) or tortilla chips on the side.
Directions
1) Heat 1 teaspoon oil (or use cooking spray) in a large 12‑inch nonstick skillet over medium‑high heat. Add 1 lb lean ground beef and brown until no pink remains. Drain excess fat if desired.
2) Reduce heat to medium. Stir in 1 package taco seasoning, then add 1/4 cup chopped onion, 2 teaspoons minced garlic, 1 cup corn (if frozen, no need to thaw), 16 oz chunky salsa and 2 cups low‑sodium beef broth. Stir to combine.
3) Bring the mixture to a boil. Add 1 cup uncooked long‑grain white rice, stir, then reduce heat to low. Cover with a tight‑fitting lid and simmer for about 20 minutes, or until the rice is tender and liquid is absorbed. Turn off the heat, sprinkle shredded cheese over the top and let it melt. Serve with desired garnishes.
Tips
Use a large nonstick skillet with a lid so the rice can cook evenly without sticking. If your skillet isn’t large enough, cook the rice separately and fold it in at the end.
Top with shredded lettuce, diced tomatoes and sliced avocado for a fresh contrast. Spread warmed refried beans on a large flour tortilla, add the salsa rice, roll and serve as a burrito.
Swap the corn for a can of drained black or pinto beans for added protein and fiber. Try jasmine rice for a different aroma and texture.
How to store
Refrigerate leftovers in an airtight container for 3–4 days. Reheat covered in the microwave at reduced power to avoid drying the rice.
To freeze, portion into freezer‑safe containers or bags for 1–2 months. Thaw overnight in the refrigerator and reheat thoroughly before serving.
More easy one pan recipes
- Hamburger Helper Cheeseburger Pasta Copycat
- Turkey Salisbury Steak with Mushroom Gravy
- Baked Broccoli Cheddar Chicken Noodle Casserole
- American Chop Suey
📖 Recipe
Ground Beef Salsa Rice
Equipment
Ingredients
- 1 teaspoon oil or cooking spray
- 1 lb lean ground beef
- 1 pkg taco seasoning
- ¼ cup onion, chopped
- 2 teaspoon garlic, minced
- 1 cup corn (frozen or canned)
- 16 oz salsa, chunky
- 2 cups low‑sodium beef broth
- 1 cup uncooked long‑grain white rice
Optional toppings:
- sour cream, black olives, shredded lettuce, sliced avocado, guacamole
Instructions
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Heat oil in a large nonstick skillet and brown the ground beef until no pink remains. Drain excess fat if desired.
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Stir in taco seasoning, onion, garlic, corn, salsa and beef broth. Mix until combined.
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Bring to a boil, add uncooked rice, stir, then reduce heat to low. Cover and simmer about 20 minutes, or until rice is tender and liquid is absorbed. Turn off heat and top with shredded cheese.
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Once the cheese melts, serve with your favorite toppings.
Nutrition